Artichoke Omelet Appetizer
Ingredients
2 jars marinated artichoke hearts
8 ounces sharp Cheddar cheese, grated
4 eggs, beaten slightly
1 small onion, chopped
1/4 cup Italian flavored bread crumbs
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon fresh oregano, chopped
1/8 teaspoon Tabasco sauce
Method
Drain artichokes and save liquid. Chop artichokes and set aside. Grate cheese. Beat eggs slightly.
Simmer chopped onion in a tablespoon or two (as needed) of the oil from artichoke hearts. Lift onions out of pan and mix with remainder of ingredients.
Spoon into well-greased Pyrex dish to about 3/4" depth. Bake at 350° for 30 minutes. Cool 15-20 minutes.
Cut into 1" cubes and serve.
May be refrigerated and warmed again.
Ingredients
2 jars marinated artichoke hearts
8 ounces sharp Cheddar cheese, grated
4 eggs, beaten slightly
1 small onion, chopped
1/4 cup Italian flavored bread crumbs
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon fresh oregano, chopped
1/8 teaspoon Tabasco sauce
Method
Drain artichokes and save liquid. Chop artichokes and set aside. Grate cheese. Beat eggs slightly.
Simmer chopped onion in a tablespoon or two (as needed) of the oil from artichoke hearts. Lift onions out of pan and mix with remainder of ingredients.
Spoon into well-greased Pyrex dish to about 3/4" depth. Bake at 350° for 30 minutes. Cool 15-20 minutes.
Cut into 1" cubes and serve.
May be refrigerated and warmed again.
